APPETIZERS

  Spicy Lamb Meatballs with Yogurt and Hearty Grain Salad  11.00

Kale and Little Gem Salad with Caramelized Cauliflower, Almonds, Spring Onions and Rosemary-Mustard Vinaigrette  10.00

 English Pea Pancakes with Spring Blossoms and Mint
10.50


Roasted Golden Beet and Carrot Soup with Pickled Ginger and Radishes  10.00

Shrimp and Sea Scallop Potstickers with Sesame Soy Dipping Sauce  12.50

Happy Boy Farm Beet Salad with Persian Cress and Aged Gouda  10.50

Griddled Nut & Seed Crostini with Fava Bean Purée, Herb Salad, Snap Peas and Radishes  11.00


ENTREES

Grilled Arctic Char with Spring Herb & Sunflower Seed Pesto, Asparagus, Sprouted Lentil Salad and Arugula    23.00

Grilled Spiced Lamb Shoulder Chop with Sumac Roasty Carrots and Toasty Buckwheat & Brassicas    22.00

Gribiche−Glazed California Halibut with Escarole and Warm Fingerling Potato−Fava Bean Salad   25.00

Chile Braised Beef Brisket with Japanese Sweet Potato Patacones and Half Soured Cabbage     23.00

Seared Maitake and Bok Choy with Miso Braised Kale, Fried Sticky Rice and Chili Oil    20.00

Spiced Mary’s Chicken with Honeyed Peas & Carrots, Ginger Jus and Almond−Olive Relish   21.00

Griddled Garbanzo & Quinoa Cake with Artichoke Heart Salsa, Walnut−Cumin Sauce, Good Faith Farm Olives, Broccoli Shoots, Asparagus and Carrots   20.00


We Care About Your Bodies and Our World, So All of Our Seafood is Sustainable And All of Our Meat is Hormone and Antibiotic Free.

Prix Fix Menu Sun.- Thurs.;
Any Appetizer, Entrée and Dessert $38 Per Person
Please Tell Your Server When Ordering


Hand-Etched Artisan Firefly Jars $24
"yummy" shirts $18

Chefs: Brad Levy & Gabriel Sanders


Menu Subject to Change. Please call to confirm.

Thursday, April 24, 2014